Triple Onion Baked Potatoes Food
THREE ONION POTATO CASSEROLE
Steps:
- Mix all ingredients together, except the fried onions. Put into deep casserole. Top with onions. Bake in a preheated 350 degree oven for 1 hour until golden on top. Can be made ahead a couple of days. Do not bake until ready to use. Can also be frozen.
- ADDENDUM TO THREE ONION POTATO CASSEROLE: To make hash-brown potatoes from scratch:
- Rinse potatoes. Peel potatoes and shred. Soak in water for at least a 1/2 hour to remove starch. Saute drained potatoes in butter or oil until cooked to the 3/4 point Set aside.
- Resume with regular recipe preparation.
THREE-ONION CROSSROADS POTATOES
From The Hippy Gourmet's Quick and Simple Cookbook for Healthy Eating by Bruce Brennan & James Ehrlich, c. 2007. "Your friends won't mind a onion-breath kisses if you make this dish for them, so share the food and share the love! This is best prepared in a nice thick pan, such as a heavy wok or iron skillet, so that the heat cooks the potatoes evenly. Served with scrambled tofu or eggs and some fruit, this is a delicious side dish."
Provided by NELady
Categories Breakfast
Time 30m
Yield 1 pan, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Heat a large frying pan or wok over a medium flame. Add the olive oil and stir-fry the potatoes for about 10 minutes, or until they're tender and beginning to brown nicely on the edges. Gently stir in the onions, garlic and paprika. Continue cokking until the potatoes are thoroughly browned and the onions are soft and golden, about 5 minutes more. Season to taste with salt and fresh pepper. This dish is best served hot off the stoe, but it's also easily reheated.
TRIPLE ONION BAKED POTATOES
Delicious! The filling consists of onion, cheese, bacon, sour cream..whats not to love?... Recipe came from: Taste of Home 2003 magazine
Provided by Cassie *
Categories Potatoes
Time 45m
Number Of Ingredients 9
Steps:
- 1. Bake potatoes at 400 for 1 hour or until tender. Meanwhile in a large skillet, cook the bacon over medium heat until crisp; Remove to paper towels. Drain; reserving 1 tablespoon drippings. In the drippings, saute red and yellow onions until tender; set aside.
- 2. When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving an 1/8 in. shell. In a mixing bowl, beat the pulp, sour cream and milk until creamy. Stir in sauteed onions, American cheese and 1 cup of bacon, spoon into potato shells.
- 3. Place on a baking sheet. Bake at 400 for 25 minutes. Sprinkle the cheddar cheese, green onions and remaining bacon. Bake 5 - 10 minutes longer or until cheese is melted.
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